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THE  LIBRARY 
OF 

THE  UNIVERSITY 

OF  CALIFORNIA 


PRESENTED  BY 

PROF.  CHARLES  A.  KOFOID  AND 

MRS.  PRUDENCE  W.  KOFOID 


ABOUT  THE  FARM 

AN  ILLUSTRATED  DESCRIPTION  OF  THE 
NEW   BOSTON   DAIRY    AND    OTHER   IN- 
DUSTRIES AT  VALLEY  VIEW,  MIZZEY, 
AND  HUTCHINSON  FARMS,  WHICH 
ARE   A   PART   OF   THE   SUPPLY 
DEPARTMENT    OF    YOUNG'S 
HOTEL,    PARKER    HOUSE, 
AND  HOTEL  TOURAINE 


PRINTED   FOR 

J.   R.   WHIPPLE   COMPANY 

BOSTON,  MASS. 


Copyright,  1910, 
By  J.  R.  Whipple  Company 


A II  rights  reserved 


PHOTOGRAPHS  TAKEN, 

BOOK  WRITTEN,  ARRANGED,  AND  PRINTED 

UNDER    DIRECTION  OF 

WALTON    ADVERTISING    AND    PRINTING    CO.,    BOSTON,   MASS. 


/VSW5" 


HIS  BOOK  is  presented  to  you  witli  tlie 
compliments  of  J.  R.  \Yliipj)le  Company, 
proprietor  of  Young's  Hotel,  Parker  House, 
and  Hotel  Touraine,  Boston,  and  owner  of 
the  New  Boston  Dairy,  Valley  View,  Muzzey,  and 
Hutchinson    Farms,    New    Boston,    New   Hampshire. 


iw363177 


ABOUT  THE  FARM 


HE  GUEST  at  the  Hotel  Touraine,  Parker 
House,  or  Young's  Hotel,  Boston,  who 
calls  for  an  order  of  milk,  receives  it  in 
a  glass  bottle  sealed  with  a  metal  cap, 
and  upon  the  cap  as  well  as  upon  the 
bottle  is  stamped  "J.  R.  Whipple  Co.  Dairy,  New 
Boston,  X.H." 

Were  the  guest  to  follow  the  empty  bottle  back  to 
the  place  whence  it  came,  he  would  arrive  at  the  little 
village  of  New  Boston  among  the  hills  of  lower  New 
Hampshire,  and  there,  stretched  over  the  slopes  and  val- 
leys about  the  town  and  along  the  foaming  Piscataquog 
River,  he  would  see  the  broad,  fertile  pastures  and  trim, 
substantial  buildings  of  Valley  View  Farm.  This,  the 
Muzzey,  Hutchinson,  and  several  adjoining  farms  are 
the  property  of  J.  R.  Whipple  Company,  which  manages 
the  Parker  House,  Young's  Hotel,  and  Hotel  Touraine. 
The  sole  purpose  of  the  Farms  is  to  supply  these  hotels 
with  the  best  table  milk,  cream,  butter,  eggs,  poultry, 
pork,  hams,  and  sausages.  It  has  always  been  the  en- 
deavor of  the  hotel  management  to  secure  the  most 
delicious  food  products  that  the  markets  of  Boston  and 
New  York  afford.  Not  content,  however,  with  the  best 
the  market  could  furnish,  Mr.  Whipple  determined  some 
years  ago  to  have  his  own  dairy  farm,  and  the  enterprise 
was  established,  which  now  comprises  twenty-five  hun- 
dred or  more  acres.  It  is  described  and  illustrated  in 
this  book. 


[     5     ] 


HE  FARM  is  divided  into  three  departments: 
the  Dairy,  the  Piggery,  and  the  Hennery,  of 
which  the  first  is  most  important,  although 
each  of  the  other  two  receives  the  same  scru- 
pulous care.  While  there  are  these  three  main  depart- 
ments, there  should  be  included,  perhaps,  a  fourth,  the 
Farming  Department.  The  Dairy  has  to  do  with  milking 
the  cows,  with  the  care  of  the  milk,  and  with  the  making 
of  butter;  the  Piggery,  with  the  breeding  and  care  of  the 
pigs,  and  with  their  slaughter  and  preparation  for  ship- 
ment to  the  Hotels;  the  Hennery,  wath  raising  chickens 
and  eggs.  The  Farming  Department  caters  to  all  three. 
Its  function  is  to  produce  feed  for  stock  and  to  provide 
horses  and  wagons  for  the  many  requirements  of  the  dairy 
business.  Thirty  horses  and  thirty-five  wagons  and  hay- 
racks, to  say  nothing  of  mowing  machines,  horse-rakes, 
machinery  for  ice-cutting,  and  two  portable  gasoline  en- 
gines, are  required. 


[     6     ] 


VALLEY   VIEW   FARM-HOUSE  AND  BARN   FOR  HORSES. 


A    SLIGtIT    DLSAGREEMENT. 


Y    VIEW   FARM,   FROM   A    xNEAR-BV    HILL. 


TIK  CIIII^I'  producis  of  []\v  Farm  are  liay, 
foclclcr  corn,  and  a})plcs.  Tl;c  j)rocc.ss  of  mak- 
ing hay  re(iuires  no  descrij)tion,  altliougli  it 
is  one  of  tJie  most  allraelive  aspects  of  farm 
work,  at  least  to  the  oidooker.  A  word  of  explanation 
as  to  the  treatment  of  the  corn  nuiy  not  be  out  of  j)lace. 
The  Western  corn  that  is  planted  grows  wonderfully  in 
the  cultivated  soil  of  the  various  fields,  often  times  reach- 
ing a  height  of  twelve  feet.  The  corn  is  cut  while  green 
and  full  of  juice,  preferably  before  the  first  frost,  by 
means  of  a  horse  reaper,  which  not  only  cuts  the  corn- 
stalks off  close  to  the  ground,  but  also  binds  them  into 
bundles,  which  are  easily  loaded  into  wagons  and  readily 
handled  later.  This  reaper  is  a  great  tinie-sa\'er  over 
the  old  method  of  cutting  the  stalks  by  hand  with  a  sickle. 
The  corn-stalks  are  not  fed  whole  to  the  cattle,  but  are 
cut  up  while  green — stalks,  juicy  cobs,  and  leaves — into 
small  pieces  by  a  machine  run  by  a  gasoline  engine.  By 
means  of  a  strong  blower  connected  with  the  cutting 
machine  these  pieces  of  corn-stalks  are  blown  through  a 
movable  metal  tube  to  the  top  of  the  receptacle  built  to 
receive  and  store  them.  These  receptacles  are  either 
square  or  round,  about  thirty  feet  high  and  fifty  feet  in 
perimeter.  They  are  built  adjoining  each  barn,  so  that 
the  fodder  may  be  easily  reached  the  whole  winter.  This 
fodder  keeps  green  and  moist  all  winter.  It  is  much 
relished  by  the  cows  and  young  stock.  Corn  fodder  thus 
cut  and  stored  is  called  ensilage;  the  receptacle  in  which 
it  is  stored,  a  silo. 


[     11     ] 


MOWING   MACHINES   AT   WORK. 


HAYING   SCENE. 


A  GOOD  LOAD. 


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HORSE  RAKES  AT  WORK. 


REAPING   CORN    BY   HAND. 


.(fi  »w»^-  ■^fiV'Qi-.V 


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LOADING   BUNDLES   OF   STALKS   INTO    WAGONS. 


£    X 


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2  o  O 

2  2>  o 

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2  =■  Z 


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—  3 


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HERE  is  one  other  product  of  the  Farm  of  con- 
siderable importance.  This  is  vinegar.  Each 
year  enough  cider  is  made  to  supply  the 
hotels  with  pure  cider  vinegar.  This  cider 
is  made  in  a  mill  of  modern  construction.  The  power 
used  is  a  gasoline  engine.  The  room  in  which  it  is  made 
is  of  concrete.  The  men  while  at  w  ork  wear  clean  white 
suits,  and  every  care  is  taken  to  have  a  product  free  from 
any  impurity.  The  cider  is  stored  in  barrels  in  a  concrete 
cellar  for  about  two  years.  It  is  then  turned  into  large 
vats,  and  in  three  years  from  the  time  of  making  is  clear 
pure  vinegar. 


SACKS  OF  CIDER   APPLES   IN   THE   LOP'T  OVER  THE  CIDER-PRESS. 

The  apples  are  turned  tlirough  a  hole  in  the  floor  into  a  grinder,  and  the  ground  apples 
then  drop  to  the  cider-press. 


HE  DAIRY  BUSINESS,  of  course,  is  largely 
dependent  on  an  ample  supply  of  ice.  It  is 
the  duty  of  the  Farm  Superintendent  to  sup- 
ply this  ice.  An  artificial  pond,  fed  by  a  brook 
from  the  hills,  is  the  source  of  the  supply.  Three  ice- 
houses furnish  the  storage.  A  gasoline  portable  engine 
and  fifty  men  on  the  pond  supply  the  power,  so  that, 
after  the  ice  is  cut  into  cakes  by  the  horse  ploughs,  a 
continuous  stream  of  cakes  is  delivered  to  the  houses, 
and  all  are  filled  in  about  two  days. 


MARKING   ICE   INTO   SgLARKS    WITH    HORSP:   PLOLGHS. 


SEPARATING    LONG   SLABS   OF   ICE  WHICH    HAVE   BEEN    MARKED 
INTO   SQUARES   BY   PLOUGHS. 


/   I 


.-n.  I 


\  ^i 


HE  main  business  of  a  dairy  farm,  however,  is 
not  to  make  cider  and  harvest  ice,  but  to  sup- 
ply milk.   The  general  farm  work  is  either 
dependent  on  this  main  purpose  or  else  sub- 
ordinate to  it. 

Only  finely  bred  Holsteins,  noted  for  their  vigor  and 
milk-producing  qualities,  and  the  best-blooded  Guern- 
seys compose  the  herd  of  three  hundred  and  fifty 
cattle  that  is  the  source  of  the  milk  supply.  The  man- 
agement of  the  Farm  is  constantly  on  the  lookout  for 
the  best  cows,  and  much  time  and  expense  are  given  to 
the  locating  and  securing  of  fine  stock.  All  of  the  cows, 
therefore,  are  the  choicest  of  their  breed,  and  the  care 
and  nourishment  they  receive  is  that  laid  down  by  the 
most  scientific  dairy  farming. 


BARN   FOR   HOLSTEIN   CATTLE. 
One  hundred  are  kept  here. 


o 

H  "51 

O  o 

Q  5 

a  = 

Z  o 

ai  .2 


HOLSTEIN    BULL,    MERCEDP:S    DE   KOL   PRINCE,    NO.   36562. 


GRADE   HOL.STEIN   COW. 


GRADE   HOLSTEIN    COW    WITH    CALF. 


GRADE   HOLSTEIN    COW. 


IMPORTED   GL'KRXSEV   COW,    IMP.    OISTAXA    II.,    NO.    21338. 
Bred  by  T.  M.  LePelley.  Island  of  Guernsey. 


IMPORTKD   GUERNSEY   COW,    IMP.    GOLDEN    MAY    V.    DU   GROX, 
Bred  by  Jolin  Bourgaise,  Island  of  Guernsey. 


NO.   ili69. 


sx^ll  T,  in  ()r(l(>r  to  ])ro(luce  pure  milk,  it  is  neces- 
sary lo  care  for  these  cows  in  the  proper 
manner  and  lo  draw  their  milk  in  a  sanitary 
way.  The  herds  are  inspected  monthly  by 
a  reliable  veterinary  suri^eon.  The  cows  are  carefully 
groomed  before  each  milking,  and  their  heads  are  then 
tied,  so  that  they  cannot  lie  down  and  soil  themselves 
again.  The  udders  of  the  cows  are  wiped  with  a  clean 
damp  cloth  before  each  milking.  The  men  who  milk  wear 
white  duck  suits,  which  they  put  on  especially  for  milk- 
ing and  wear  at  no  other  time.  They  are  required  to 
wash  their  hands  after  each  cow  that  they  milk.  Each 
man  is  given  a  clean  towel.  A  locker-room  furnished 
with  wash-basins  and  a  shower-bath  is  provided  for  the 
milkers. 

The  pails  into  which  the  milk  is  received  were  espe- 
cially designed  and  made  for  the  New  Boston  Dairy. 
Two  false  rims  fit  in  the  top,  and  placed  between  these 
rims,  so  that  they  perfectly  cover  the  mouth  of  the  pail, 
are  two  sheets  of  antiseptic  gauze  between  which  are 
layers  of  sterilized  absorbent  cotton.  As  the  milk  can  be 
received  into  the  pails  only  through  the  gauze  and  absorb- 
ent cotton,  it  is  impossible  for  any  impurities  to  contam- 
inate the  milk.  These  precautions  alone  supply  milk  of 
above  the  average  quality,  as  shown  by  careful  tests 
carried  on  for  us.  In  order,  however,  to  furnish  the  very 
best  possible  milk  for  drinking  purposes,  a  special  barn 
of  concrete  has  been  constructed.  All  hay  is  kept  in  a 
separate  building,  the  grain  in  a  room  by  itself,  the  cows 
in  a  stable  of  their  own.  The  building  is  very  carefully 
ventilated  and  is  heated  by  steam.  The  bedding  used  is 
fine,  dry  sawdust,  which  absorbs  all  moisture  and  pre- 
vents the  slightest  odor. 


[     29     ] 


FTER  the  milk  is  drawn  into  one  of  the  pails 
that  have  been  described,  it  is  immediately 
carried  into  the  milk-room,  which  is  separated 
by  self-closing  doors  from  the  cow  stable.  Here 
it  is  weighed,  and  a  careful  record  is  kept  of  the  amount 
of  milk  given  by  each  cow  and  also  of  the  richness  of  the 
milk.  Twice  each  morning  and  twice  each  evening  the 
milk  is  sent  to  the  Creamery,  where  it  is  immediately 
cooled  and  bottled.  All  of  the  milk  shipped  to  the  Hotels 
for  drinking  or  for  table  milk  comes  from  the  Guernsey 
cows  housed  in  this  new  cement  stable;  but  not  all  of  the 
milk  produced  at  the  various  farms  forming  a  part  of  the 
New  Boston  Dairy  is  bottled  for  table  use.  A  large  part 
goes  to  the  Creamery,  to  be  sent  to  the  Hotels  as  cooking 
milk  and  as  cream  and  butter. 


[     30     ] 


a  .- 

r-  C 

r  ^ 

>  0) 


MILK-ROOM. 
Men  are  weigliing  tlie  milk  just  drawn,  recording  the  weiglit,  and  pouring  from  a  pail 
into  a  cooler.    This  milk  is  sent  in  a  wagon  twice  during  each  milking  to  the  Creamery. 
The  room  connects  witli  the  cow  stable,  but  is  shut  olf  by  a  self-closing  door.    The  door 
is  shown  in  the  picture. 


LOCKEK  ROOM    FOR    MK.N.     SHOWKK    15.\1H    IN    THF   CORNER. 


OWEVER,  the  farms  owned  by  the  Company, 
even  with  their  hirge  herds,  are  insufficient 
to  supply  all  the  milk  necessary  for  furnish- 
ing cream  and  butter  for  the  Hotels.  Much 
is  bought  from  the  neighboring  farmers.  This  milk  is  ac- 
cepted only  from  such  farmers  as  comply  in  every  respect 
with  the  rules  of  the  Boston  Board  of  Health.  Their  herds 
are  inspected,  and  no  milk  is  taken  of  them  if  there  is  any 
illness  in  the  family  of  the  owner.  The  farmers  who  sup- 
ply milk  and  cream  to  the  Dairy  are  required  to  use  the 
special  pails  and  to  milk  through  sterilized  gauze  and 
cotton.  In  order  to  be  surethat  this  rule  is  complied  with, 
they  must  return  each  day,  when  they  deliver  their  milk, 
the  gauze  and  cotton  used  for  milking.  This  is  immedi- 
ately destroyed. 


FARMERS   DELIVERING   MILK    AT   THE  CREAMERY. 


HE  C^RKA^rERY  is  (luile  delaclicd  from  the 
other  huil(hn.i;s,  and  stands  in  a  httle  })ark 
of  ehns,  shrubs,  and  grass  on  tlie  bank  of  the 
Piscataquog  River.  Tlie  interior  is  entirely  of 
concrete,  white  ghized  tile,  and  iron.  An  expert  dairyman 
with  trained  assistants  is  in  charge  of  the  Creamery.  The 
utmost  cleanliness  is  re(iuired  from  every  one.  All  wear 
spotless  white  suits,  which  they  put  on  daily  before  be- 
ginning their  work. 

Uj)on  arrival  at  the  Creamery  the  milk  is  at  once  car- 
ried into  the  receiving-room,  whence  it  is  poured  into  the 
mixing  vats  that  mingle  the  different  cows'  milk,  so  as  to 
produce  a  uniform  grade  of  milk.  There  are  three  vats, 
one  for  the  milk  from  which  the  cream  is  to  be  separated. 
These  vats  are  in  an  enclosed  room  made  of  white  glazed 
tile.  The  milk  is  poured  into  the  vats  through  a  spout 
which  goes  through  the  wall.  Before  mixing,  however,  a 
sample  of  each  delivery  of  milk  is  taken,  and  this  sample 
is  tested  for  the  amount  of  butter  fat  it  contains.  From 
its  mixing  vat  the  milk  from  the  Guernsey  cows  runs  to  a 
special  cooler,  and  is  immediately  bottled.  Thecoolerand 
bottling  machine  is  in  a  room  below  the  mixing  vats.  This 
room  is  also  made  of  white  glazed  tile.  The  milk  does  not 
have  to  be  handled  by  any  one  except  to  pour  it  into  the 
vats,  and,  as  the  milk-rooms  are  enclosed  and  kept  per- 
fectly clean,  there  is  no  possibility  of  any  impurity  reach- 
ing the  milk  after  it  comes  to  the  Creamery. 


[     39     ] 


HE  GENERAL  supply  of  milk  goes  through 
the  spouts  to  another  vat  in  the  milking- 
room.  A  part  of  it  is  cooled  immediately,  and 
drawn  into  large  cans  for  use  as  cooking  milk. 
A  part  is  warmed  by  discs  heated  by  steam,  and  runs 
through  a  spout  to  the  separators  where  the  cream  is 
separated.  The  cream  goes  from  the  separator  through  a 
spout  in  the  wall  to  a  special  cooler  in  the  enclosed  bot- 
tling-room.  Part  of  this  cream  is  shipped  to  the  Hotels  as 
cream:  another  part  is  carried  to  the  upper  floor  of  the 
Creamery,  and  is  turned  into  the  cream-tempering  vats, 
which  are  kept  in  an  enclosed  room  of  white  tile.  When 
the  cream  is  sufficiently  old,  it  is  drawn  through  a  spout 
to  the  churns  in  a  room  below,  where  it  is  made  into  butter. 
The  butter  is  pressed  into  blocks,  which  are  moulded  into 
cubes  of  fours.  It  then  goes  to  the  refrigerating  rooms  to 
await  shipment  in  a  special  refrigerator  car  which  daily 
carries  the  milk  and  other  farm  products  to  the  Hotels  in 
Boston.  The  skim  milk  is  conveyed  in  a  tank  wagon  to 
the  Piggery  at  the  other  end  of  the  Farm. 

x411  the  bottles  and  cans  which  are  used  to  hold  milk  are 
scalded,  scoured,  scrubbed,  and  sterilized  by  specially 
constructed  machinery  after  they  have  been  emptied  and 
before  they  are  again  used. 


[     40     ] 


■'•V 


POURING   MILK   INTO  THE   VATS. 
The  cans  of  milk  are  taken  from  the  wagons,  as  shown  in  a  previous  picture.    The  milk 
is  then  poured  through  a  spout  into  the  vats  in  an  enclosed  room.    Samples  of  each  farmer's 
milk  are  taken  to  be  tested. 


INTERIOR   OF    THE   MILK-ROOM. 
The  men  in  the  previous  picture  are  pouring:  the  milk  which  is  seen  running 
vats.    This  room  is  of  glazed  white  tile. 


into  the 


EXTERIOR  OF   THE   MILK-ROOM    FROM   THE   SIDE  OPPOSITE  TO 
THAT   WHERE   THE   MILK    IS   RECEIVED. 


HOTTLINC-ROOM. 
Tlie  bottliriK-rooni  is  iiikIit  that  in  which  the  vats  are  located.     The 
milk  for  tal)ie  use  runs  through  spouts  from  tlie  vats  to  a  special  c(M)ler 
and  is  immediately  bottled.     This  holtliiis^  and  cooling  room  is  of  glazed 
white  tile. 


SOME   OF  THK   MILK    FROM   THE   VATS   IS    NOT   USED   FOR    BOTTLING,    BUT 
RUNS   TO   SEPARATORS   WHERE  THE   CREAM   IS  EXTRACTED. 


COOLINCi   MILK  FOR  CANS. 
The  cream  from  the  separators  ^oes  tlu()ii;rli  a  spout  to  a  cooler  in  tlic  hottliiiK-romn  and 
is  drawn  into  cans.     This  is  sliown  on  the  riu^lit  liand.     On  tlie  left,  milk  from  tlie  vats  in 
the  room  above  is  beins  cooled  and  drawn  into  cans  fur  shipment  as  cookinfr  milk. 


fUK.VM   TKMl'EKING   ROOM. 
That  part  of  the  cream  not  shipped  to  the  hotels  is  taken  from  the  cooliny-room  to  vats 
for  temperinsT  the   cream  to  be  made   into  butler.     This  room  is  on    the   floor  above  the 
coolinir-room.     It  is  made  of  white  trlazcd  tile. 


O    S  ii 

^  B  B 
z    E  -3, 


THE   BLTTEll    BEING   WORKED   AND   PRINTED. 


WASHING    AND   STEAMING   BOTTLES. 


WASHING   CANS   AND   STOPPERS   WITH    HOT   WATKR   AND  STEAM  JET. 


SHIPPING   PRODUCTS    FROM   THE   CREAMERY. 


r 
>  > 
i   ^ 


s     C 


-       C 

■■'-'    R 


EXT  to  the  Dairy  the  Piggery  is  the  most  in- 
teresting feature  of  Valley  View  Farm.  Vsith 
its  l)uildings  and  its  pastures  the  Piggery  takes 
up  al  )out  forty  acres.  During  the  spring,  sum- 
mer, and  early  fall  all  except  the  very  3'oung  pigs  roam 
at  large  over  the  hills  and  through  the  woods  of  their 
pasture  land.  Twice  a  day,  summoned  by  the  call  of 
their  keeper,  they  rush  down  the  hillside,  pushing,  strug- 
gling, and  squealing,  to  the  feeding-trough  of  their  par- 
ticular pasture.  The  entire  number  of  pigs  on  the  Farm 
runs  often  as  high  as  eighteen  hundred  Yorkshires.  Each 
pasture  contains  but  sixty  or  seventy.  A  strange  and 
amusingspectacle,  indeed,  is  this  of  the  sixty  or  more  pigs 
of  each  pasture  tearing  down  the  hillside  and  crowding 
to  their  stalls,  squealing  and  grunting  lest  one  or  another 
may  get  there  first.  And  quite  as  ludicrous  is  the  sight  of 
the  pigs  at  the  trough,  struggling  for  food  as  if  there  were 
not  enough  for  all. 

The  sheds  in  which  the  pigs  are  housed  are  sanitary, 
well  ventilated,  and  thoroughly  painted  or  whitewashed. 
These  one-story  barns  are  almost  one  thousand  feet  long, 
and  contain  hundreds  of  pens,  each  ten  feet  square,  eight 
on  each  side  of  the  centre  aisle,  and  as  many  more  down 
the  side  aisle.  The  feeding-troughs  are  iron,  and  over 
each  runs  a  pipe  which  conveys  the  skim  milk  from  the 
tank  which  receives  it  from  the  Dairy. 

As  only  clean,  dry  sawdust,  that  is  changed  daily,  is 
used  for  bedding,  and  as  the  pens  are  kept  carefully 
whitewashed  and  cleaned  daily,  the  pigs,  which  by 
nature  are  more  cleanly  even  than  dogs,  cows,  or  horses, 
are  kept  in  an  extremely  clean  condition. 


[     50     ] 


HEN  a  pig  reaches  one  luindred  and  seventy- 
five  pounds,  its  best  condition,  it  is  dressed 
at  the  shuighter-hoLise,  which  is  a  part  of  the 
I  Piggery,  a  certificate  is  forwarded  to  Wash- 
ington to  meet  the  requirements  of  the  new  inspection 
law,  and  then  the  dressed  pig,  carefully  j)acked  in  the 
Farm  refrigerator  car,  is  shipped  to  the  Parker  House, 
Boston,  where  it  is  cut  up  and  distributed  to  the  three 
Hotels  in  the  form  of  either  sausage,  bacon,  fresh  pork, 
salt  pork,  or  ham. 


EXTERIOR   OF   THE   riGGERY. 


INTERIOR  OF  THE  PIGGERY. 


A  PEN   IN  THE  PIGGERY,  THE  FRONT  UK  WHICH   HAS  BEEN  TAKEN  OUT. 


A  SOW  AND  VOUNG  PIGS. 


A   BOAR. 


riGS  CROWDING  TO  THE  GATE  LEADING  TO  THE  FEEDING-TROUGHS. 


FIGS  RUSHING  THROUGH  THE  GATE  JUST  OPENED  I3V   AN    ATTENDANT. 


DRESSED   PIGS   READY    FOR   SHIPMENT. 


MAKING  SAUSAGE  AT  THE  PARKER  HOUSE,  BOSTON. 


TRETCHING  over  the  hillsides  at  the  side  of 
the  Farm  are  the  fields  and  hen-houses  where 
the  hundreds  of  fowls  of  all  sorts  are  kept. 
An  expert  is  also  in  charge  of  this  department 
of  the  Farm,  and  here,  too,  the  same  care  is  used  to  have 
only  the  best  stock.  Sometimes  as  many  as  two  thousand 
chickens  are  roaming  about  the  Hennery.  Each  day  the 
eggs  are  collected,  and  are  shipped  with  the  other  Dairy 
products  to  the  Hotels,  and  to  the  same  tables  go  many 
juicy  spring  chickens. 


A  PEN  OF  WHITE  PLYMOUTH   ROCKS. 


ANOTHER  PEN   OF  WHITE  PLYMOUTH  ROCKS. 


CHICKENS  FEEDING. 


HE  New  Boston  Dairy,  while  an  interesting  and 
important  department  of  the  J.  R.  Whipple 
Company,  supplies  the  Hotels  with  only  a 
il  few  of  the  necessary  products.  The  manage- 
ment has  not  been  content  with  the  surety  that  its 
patrons  were  receiving  the  very  best  butter,  milk,  cream, 
pork,  eggs,  and  vinegar,  but  has  attempted  to  supply 
the  very  best  of  everything,  and  to  know  as  far  as  pos- 
sible the  conditions  under  which  the  supplies  are  pro- 
duced and  the  manner  in  which  they  are  stored  and  cared 
for.  To  carry  out  this  purpose,  a  Supply  Department  has 
been  organized  to  buy  supplies  for  all  three  Hotels  and  to 
provide  proper  storerooms  for  groceries  and  refrigeration 
for  meats,  fish,  and  all  kinds  of  perishable  goods.  A  new 
building  has  been  built,  connected  with  the  Hotel  Tou- 
raine  and  equipped  with  a  modern  cold  storage  plant. 
Here  is  kept  all  the  beef  used  at  the  three  Hotels,  selected 
by  experts  and  stored  under  a  careful  supervision  until 
just  the  right  age  for  use  at  the  Hotels.  Trout  fresh  from 
the  brooks  near  Wareham ;  scallops  and  oysters  from  the 
fishermen  on  Cape  Cod;  cheese  made  under  special  con- 
ditions in  New  York  State,  for  exacting  patrons;  flour  in 
car-load  lots  received  direct  from  the  best  mills;  turtles; 
terrapin;  wines  especially  selected;  ash -cans;  electric 
fans;  blankets;  Irish  linen  made  especially  for  the  Hotels; 
lace  curtains;  silverware;  china  from  France, — form  a 
small  part  of  the  supplies  furnished  from  this  depart- 
ment. 

But  they  all  exist — Farm,  Creamery,  Piggery,  Supply 
Department — only  to  furnish  the  guests  of  Parker's, 
Young's,  and  the  Touraine  with  the  best  that  can  be 
obtained. 


[     62     ] 


REFRIGERATING   PLANT   OF  THE  SUPPLY   DEPARTMENT. 


SUPPLY   DEPARTMENT   MAKING   ARTIFICIAL   ICE. 


REFRIGKRATOR  CONTAINING  ABOUT  FOUR   HUNDRED  LOINS  OF  BEEF. 


PART  OF  LINEN   ROOM   CONTAINING   SUPPLIES   FOR   THE   THREE   HOTELS. 


HOTEL  TOUHAINE,   BOYLSTON    AND   TKKMONT   STREETS. 


LIBRAKY,   HOTEL   TOURAINE. 


OVAL   DRAWING-ROOM.  HOTEL   TOURAINE. 


LIBRARY,  PARKER  HOUSE. 


DRAWING-ROOM,  PARKER  HOUSE. 


EXTERIOR   OF  YOUNGS   HOTEL,  COURT   SQUARE   AND  COURT   STREET. 


DRAWING-ROOM.  YOUNGS   HOTEL. 


B.\N(H'ET-ROOM.   YOLNGS   H0TP:L 


YD 


HO 


75 


